Cooking with belgian beer

Description:Dollops of strawberry jam go on top of the ice cream, then sabayon, and the whole thing is ready in less than five minutes. Surprisingly, he doesn't cover the pot during steaming, but simply keeps turning the mussels and vegetables over high heat until the mollusks open. After sauteeing onion and thinly julienned vegetables in olive oil in a deep saute pan, he adds a pinch of fish paste and about two pounds of mussels, then pours about a half bottle of Hoegaarden witbier over them. According to Cauwbarghs, the unusual flavor profiles of Hoegaarden beers make them particularly useful in the kitchen. He rapidly stirs the mixture in a figure-eight motion over a simmering pot of water until it foams up and begins to thicken.

Views: 4007 Date: 2018-09-17 Favorited: 36